Instructions: Finely chop pine nuts and garlic in processor. Transfer to large nonstick skillet. Add tomatoes, oil and jalapeno. Season mixture with salt and pepper. Let stand at room temperature for one hour.

Cook pasta in large pot of boiling salted water until just tender but firm to the bite. Reserve 1/4 cup pasta cooking liquid. Drain. Add pasta and 1/4 cup cooking liquid tot tomato mixture. Stir over medium-high heat until heated through, about 4 minutes. Remove from heat. Add arugula and toss to blend. Season with salt and pepper.

Yield: 4 servings

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